Ingredients
Equipment
Method
- Preheat your oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs and butter in a medium bowl; mix well. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for 10 minutes. Set the crust aside to cool.
- Place the chopped chocolate in a microwave-safe bowl; heat it in the microwave until melted, stirring occasionally until the chocolate is smooth.
- Beat the softened cream cheese, sugar, and vanilla in a large bowl until the mixture is creamy and smooth. Blend in the eggs, adding them one at a time.
- Remove 1 cup of the plain cream cheese mixture and mix it with the melted chocolate.
- Spread the plain batter into the baked crust. Drop the chocolate batter randomly over the top of the plain batter. Swirl the batters with the tip of a knife to create a marbled effect.
- Bake in the preheated oven until the center is set, which takes 30 to 35 minutes. Cool the cheesecake to room temperature, then refrigerate it for 3 hours to overnight before serving.
Notes
This recipe is adapted from a family favorite, made gluten-free by using chocolate graham crackers that meet your dietary needs. The swirling technique creates a unique pattern in every slice.